Cook the wheat berries according to the packet instructions, drain and cool slightly.
While the berries are cooking, put the red onion slices in a heatproof bowl. Add the wine vinegar, sugar, salt, and water to a small saucepan and bring to a boil. Simmer for a few minutes, then pour the hot liquid over the onions. Set aside to cool.
Place the kale in a large mixing bowl, sprinkle with salt and drizzle with lime juice; massage the kale until tender, about 2 minutes.
Whisk together all the vinaigrette ingredients until emulsified and season to taste.
Add the wheat berries, pickled onions, cilantro, mint, and green onions to the kale and toss with the dressing.
Divide the salad between serving bowls, sprinkle with fried shallots, pistachios and cherries and serve immediately.