Rinse the farro and combine it with chicken broth in a pot. Bring to a boil and then reduce to a simmer. Cook for about 25 minutes or until tender.

In a separate pan, melt butter over medium heat. Add thyme, Dijon mustard, and chopped celery, and sauté until celery is softened.

Once the farro is cooked, drain any excess liquid and transfer it to a large bowl.

Add sautéed celery mixture to the farro. Include chopped apple, parsley, cranberries, cranberry juice cocktail, maple syrup, red wine vinegar, and season with salt and black pepper.

Toss everything together until well combined. Adjust seasoning to taste.

Stir in toasted pecan pieces before serving.