In a saucepan, combine farro and chicken broth; bring to a boil.

Reduce heat and simmer uncovered until farro is tender, about 25 minutes.

In a large bowl, combine the cooked farro, butter, thyme, Dijon mustard, celery, apple, parsley, cranberries, cranberry juice, maple syrup, vinegar, salt, and pepper.

Toss to combine and serve garnished with toasted pecan pieces.