In a large saucepan, combine wheat berries, water and salt.

Bring to a boil, reduce heat, cover and simmer for 50-60 minutes until wheat berries are tender.

Drain water and set aside.

While wheat berries are cooking, add oil, garlic, zucchini and mushrooms to a large skillet. Cook over medium heat for about 5 minutes until vegetables are tender.

Add spinach and basil and cook for a few minutes, until spinach wilts.

Add wheat berries to skillet and mix well.

Place pine cuts in a separate small skillet. Stir well and let cook over low heat while stirring for 3-4 minutes until light brown.

Top warm salad with toasted pine nuts and parmesan cheese. Serve warm.