Preheat oven o 375 degrees. Line a rimmed baking pan with parchment paper. Place cranberries and garlic on pan and drizzle with 1 tablespoon of olive oil. Salt and pepper. Roast for 20 to 25 minutes, until cranberries are wrinkled. Cool slightly. Peel and chop garlic.
Meanwhile, combine chia seeds and water and set aside for 10 minutes. (Skip this step if you are using olive oil for the dressing.)
In a medium jar combine chia gel or olive oil, garlic, lemon juice, maple syrup, mustard, salt and pepper. Shake well.
Pour about half of the dressing over kale and massage. Allow kale to sit for 10 minutes.
Add quinoa, fennel, walnuts, red pepper, onion, cranberries and chopped garlic. Toss, adding in another 2 tablespoons of dressing.
Taste. If your cranberries are extremely tart drizzle with another teaspoon or two of maple syrup and toss again. (You don’t want the salad to be sweet, just to cut the tartness.) Drizzle with additional dressing if desired.