In a small pot, add wheatberries and 1 1/4 cup water. Bring to a boil and the cover and let simmer for 15 minutes.
In the meantime, slice the bulb (the white part) of the fennel. In a saute pan, add olive oil, fennel sugar and a pinch of salt and pepper. Cook on medium-low heat until fennel is slightly browned.
Slice pomegranate in half and using a wooden spoon hit the back of the halved pomegranate above a mixing bowl to help remove the seeds.
Whisk together the orange juice, honey, olive oil, vinegar, salt and pepper in a bowl. Toss the dressing into the arugula. When the wheatberries are done, drain any excess water and top the salad with the wheatberries, fennel, and pomegranates!