In a small saucepan, bring the wheatberries, water, and ¼ teaspoon of the salt to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the wheatberries until they’re tender yet chewy, 20 to 25 minutes. Remove the pan from the heat, drain off the excess water, and let the berries cool uncovered.
Meanwhile, dust the turkey with the poultry seasoning, pepper, and remaining ¼ teaspoon of salt. Heat a large heavy skillet on medium-high. Coat the turkey all over with cooking spray and sear it in the hot skillet until it’s browned and the juices run clear (165ºF internal temperature), 6 to 8 minutes per side.
Pour the vinaigrette into a large bowl that will hold the turkey. Immediately transfer the hot turkey to the bowl and toss it in the dressing. Let the meat cool in the vinaigrette for 5 minutes. Remove it to a cutting board, slice it on a slight diagonal, and return the pieces to the bowl. Toss them in the dressing and remove the coated turkey to a plate.
Add the romaine, greens, and apple slices to the bowl, tossing to coat. Remove the salad to a platter or plates. Arrange the sliced turkey over the top and garnish with the wheatberries, pistachios, raisins, apricots, cranberries, and cheese.
Tip: Look for Panera Bread Balsamic Vinaigrette Dressing at retailers like Target. Or replace it with your favorite balsamic or red-wine vinaigrette.