1. Preheat oven to 375 degrees. Line baking sheet with foil. Place cranberries & garlic cloves on pan. Drizzle with 1 Tbs olive oil; sprinkle with salt and pepper. Roast, uncovered for 20-35 minutes or until garlic is soft and cranberries are browned at the edges and wrinkled. Cool, remove garlic peels and chop garlic.
2. For dressing; combine remaining oil, lemon juice, mustard and lemon peel in covered container and shake, season with salt and pepper.
3. In large bowl, combine cranberries, kale, fennel, peppers and onion; toss with dressing to coat. Sprinkle with nuts.