2 cups fresh cranberries
4-5 cloves fresh garlic, unpeeled
1/3 cup olive oil
1/4 cup lemon juice
1 Tbsp. Dijon mustard
2 tsp finely shredded lemon peel
4 cups chopped kale
2 cups cooked wild rice, cooled
1 small bulb fennel, cored and shaved or cut into very thin wedges
1 cup chopped walnuts, toasted
1/2 cup thinly sliced red sweet pepper
1/2 cup thinly sliced red onion
1. Pre-heat oven to 375. Line a 15x10x1 inch baking pan with foil or parchment. Place the cranberries and garlic cloves on pan. Drizzle with 1 Tbsp of the olive oil; sprinkle with 1/4 tsp each salt and ground black pepper. Roast uncovered for 20-25 minutes or until garlic is soft and cranberries are browned at the edges and wrinkled. Allow to cool until garlic can be handled and then finely chop the garlic cloves.
2. For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt and ground black pepper.
3. In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat.