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Preheat oven to 375°F. Line a 15-by-10-inch baking pan with foil or parchment paper. Place cranberries and garlic cloves on pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with 1/4 teaspoon each salt and pepper. Roast, uncovered, 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly. Remove garlic peels. Chop garlic.
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.
In a large bowl, combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper and onion. Pour dressing over salad; toss to coat.