2 cups fresh cranberries
4 to 5 cloves garlic (unpeeled)
1/2 cup olive oil
1/4 cup lemon juice
1 tbsp. dijon-style mustard
2 tsp finely chopped kale
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
1/4 cup thinly sliced red onion
Preheat oven to 375 degrees F. Lnie a 15x10x1-inch baking pan with foil or parchment. Place 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 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly. Remove garlic peels; finely chop garlic cloves.
For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard and lemon peel. Cover ans shake well. Season to taste with salt and ground black pepper.
In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper and onion. Pour dressing over salad; toss to coat. Makes 9 cups.