Rinse the wheat berries under cold water to remove debris, then add them to a pot with plenty of water to cover. Bring to a boil over high heat.

Reduce heat to a gentle simmer and cook for about 30 minutes until tender with a pleasant chew.

Drain excess water and spread the wheat berries on a baking sheet to cool.

While the wheat berries cook, rinse the baby spinach under cold water and pat dry.

Wash the blueberries and drain in a colander, removing any soft or damaged berries.

In a large mixing bowl, combine the cooled wheat berries, spinach, blueberries, and gouda. Toss gently.

Add cranberries, raisins, and almonds, then sprinkle with fresh basil and distribute evenly.

In a small jar, combine olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper. Seal and shake until well combined.

Taste and adjust sweetness or tanginess as desired.

Drizzle half of the vinaigrette over the salad and toss gently to coat.

Taste and add more dressing if needed. Serve immediately or store in an airtight container with dressing on the side.