Preheat oven to 375° F.
Clean and halve the Brussels sprouts. Toss in a large freezer bag with 2 tablespoons of olive oil, salt and pepper. Place on a baking sheet, single layer.
Skin and seed the butternut squash and cube into pieces the size of half a Brussels sprout. Toss butternut squash pieces in a large freezer bag with remaining 2 tablespoons of olive oil, salt and pepper. Place on a baking sheet in a single layer.
Place the Brussels sprouts and butternut squash in the oven and roast until caramelized and soft (but not mushy).
Place the wheat berries in the water with salt. Bring to a boil,cover and cook until soft and chewy – about 20 to 30 minutes.
In a large bowl, place the vinegar and slowly whisk in olive oil to make a creamy emulsion. Add the shallots and cranberries, and allow the cranberries to plump up in the liquid.
When the wheat berries are finished cooking (all the liquid should be absorbed; but if not, pour off any excess), pour the warm wheat berries into the vinaigrette and mix so the cranberries can continue to plump up.
Allow the vinaigrette mixture to come to room temperature, add the vegetables, mint and walnuts.
Serve at room temperature. You can keep the salad in the refrigerator for 4 to 5 days, but remember to serve at room temperature.