In a small bowl, combine the water and wheat berries. Cover and chill in the refrigerator for 6 o 24 hours. Do not drain; transfer to a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until tender with a firm, chewy texture. Drain; transfer to bowl to cool.
In a screw-top jar, combine oil, parsley, vinegar, apple juice, sugar, salt, and cinnamon. Cover and shake well to combine. Drizzle dressing over warm wheat berries; stir to coat. Set aside.
In a large bowl, combine apples, celery, cranberries and grapes. Stir in wheat berry mixture; mix well. Cover and chill in the refrigerator for up to 4 hours if not serving immediately.
To serve, arrange lettuce cups on a large platter or divide them among individual salad plates. Spoon salad into the lettuce. Sprinkle with nuts. Makes 6 to 8 side-dish servings.