Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. In a large bowl, whisk together the tahini, worcestershire sauce, honey, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

In a small pot, combine the walnuts, pecans, maple syrup, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the nuts are thoroughly coated. Transfer to a plate. Let cool at least 2 minutes. To the bowl of marinated kale, add the goat cheese (crumbling before adding), chopped peppers, and cherries; season with salt and pepper. Toss to combine. Serve the salad topped with the spicy maple nuts. Enjoy!