In a medium saucepan, combine farro with chicken broth, butter, and fresh thyme. Bring to a boil, then simmer for about 20 minutes until tender. Drain excess liquid and fluff with a fork.

In a small saucepan, combine cranberry juice, maple syrup, and fresh cranberries. Boil gently and simmer for 5 minutes until cranberries burst. Stir in Dijon mustard, red wine vinegar, and season with salt and pepper.

In a large mixing bowl, add cooled farro. Dice Honey Crisp apple and chop celery, then mix with parsley.

Pour the cranberry mixture over the farro and vegetable mixture. Fold gently to combine.

Stir in toasted pecan pieces and optionally garnish with fresh parsley or thyme before serving.