Cook the farro in the chicken broth according to package instructions.

In a large skillet, melt the butter over medium heat and add the thyme and celery. Sauté until the celery is tender.

Add the cooked farro to the skillet and mix well with the sautéed ingredients.

In a large bowl, combine the farro mixture with fresh parsley, cranberries, toasted pecans, cranberry juice cocktail, maple syrup, red wine vinegar, and Dijon mustard.

Season the salad with salt and black pepper to taste. Toss to combine all ingredients.

Serve chilled or at room temperature.