Cook wheat berries according to directions (about an hour). Cool. Make raspberry vinaigrette by whisking together canola oil, raspberry wine vinegar, raspberry preserves, dijon mustard, oregano and black pepper. Combine cooled wheat berries and remaining ingredients in medium bowl. Toss to coat with 1/2 cup vinaigrette. Reserve remaining vinaigrette for future use. Refrigerate for 30 minutes before serving.