Place the water, wheat berries, and salt in a pot. Bring to a boil. Reduce to a simmer. Cover and cook until the wheat berries are tender, about 1 hour. Drain.
Place the wheat berries, apricots, cranberries, scallions, pistachios, and almonds in a bowl.
Whisk together the honey, olive oil, juices, mustard, and salt in a separate bowl.
Pour the dressing over the wheat berry salad and toss gently to coat.
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