Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.
Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half. Drain wheat berries; rinse under cold water until cool.
Toss together kale, wheat berries, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.
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