Autumn Wheat Berry Salad

1. Combine the wheat berries and water in a saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook until soft, about 40-50 minutes.
2. Preheat the oven to 400ºF.
3. On a large rimmed baking sheet, toss the squash and half of the olive oil. Spread it in an even layer and roast until soft, about 20-30 minutes.
4. While the wheat berries and squash cook, prepare the vinaigrette by mixing the orange zest and juice, remaining half of the olive oil and maple syrup in a bowl.
5. After cooking, drain the wheat berries in a fine colander.
6. In a large bowl, combine the wheat berries, squash, vinaigrette, parsley and cranberries.
7. If you have time, cool in the refrigerator.
8. Top with sliced almonds just prior to serving.