INGREDIENTS
2 cups
Cranberries, fresh
1
Fennel, small bulb
4 cups
Kale
1/2 cup
Red onion
1 tbsp
Dijon mustard
1/4 cup
Lemon juice
2 tsp
Maple syrup
2 cups
Quinoa, cooked
1/2 cup
Red pepper
1 tbsp
Olive oil
1/2 tbsp
Chia seeds mixed with
1 cup
Walnuts
12 cloves
Garlic more or less to taste, unpeeled