Cook farro in chicken broth according to package instructions.

In a large skillet, melt butter and sauté celery and thyme until softened.

In a mixing bowl, combine farro, sautéed celery, cranberries, pecan pieces, parsley, cranberry juice cocktail, maple syrup, red wine vinegar, and Dijon mustard.

Season with salt and black pepper to taste.

Toss all ingredients until well combined and serve.