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 baking sheet, toss the squash and half of the olive oil. Spread into 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 the 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.

Notes:
1. This tastes best after refrigerating and can be made the day before serving.
2. Look for wheat berries in the grains section at your local grocery store, some grocers carry them in the bulk section.
3. For gluten-free, replace the wheat berries with quinoa.
4. Short on time? Substitute quicker-cooking couscous for the wheat berries.