Preheat the oven to 375°F. Cut the butternut squash into slices and then cut away flesh from the skin. Cut the flesh into bite-size cubes.
Toss on a rimmed baking sheet with the olive oil, dried herbs, and seasoning. Roast for 25-30 minutes until very tender to the point of a knife, removing when ready.
Meanwhile, cook the quinoa, lentils, and wheat berries in separate saucepans of salted, simmering water until tender; cover the quinoa with a lid, cooking for about 15 minutes until tender. Cook the lentils and wheat berries uncovered until tender to the bite, 20-30 minutes.
Drain all three when ready and rinse in cold water, setting aside to cool.
Whisk together the extra-virgin olive oil with the lemon juice, sugar, and seasoning in a large mixing bowl. Add the cooked grains, butternut squash, shallot, raisins, cranberries, and almonds, and toss well to coat.
To assemble, line plates with a single layer of spinach leaves. Top with some mozzarella and then arrange more spinach on top. Spoon over the dressed grains and squash mixture.