In a large pot combine the wheat berries and enough water to come 2 inches over the wheat
berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain
and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.