Rinse the wheatberries and then transfer to a large saucepan with 6 cups of water. Bring to a boil, reduce to a low simmer, and let simmer for an hour to an hour and a half or until softened. Remove from heat, drain, and set aside to cool.

Toss the apple slices in 1 Tbsp lemon juice and set aside. Whisk together the yogurt, remianing 1 Tbsp lemon juice, salt, and pepper. Fold the dressing into the cooled wheatberries until they are evenly coated.

Toss in the apple slices, grapes, raisins (if using), chopped celery, and pecans. Top with microgreens, if using. Taste and season with more salt and pepper, if needed. Serve right away and store in an airtight container in the fridge.