In a medium saucepan, combine 1 cup of farro with 4 cups of chicken broth. Bring to a boil, then reduce to a simmer. Stir in 1 tablespoon of butter and 1 teaspoon of fresh thyme. Cover and let simmer for 20 minutes until tender. Drain excess liquid and fluff with a fork. Allow to cool.

In a small saucepan, combine 1 cup of cranberry juice, 1/4 cup of maple syrup, and 1 cup of fresh cranberries. Bring to a gentle boil, stirring occasionally. Cook for about 5 minutes until cranberries start to burst. Stir in the remaining mustard, 2 tablespoons of red wine vinegar, and add salt and pepper to taste.

In a large mixing bowl, combine cooled farro, diced honey crisp apple, 1/2 cup chopped parsley, and 2 cups diced celery. Toss gently to distribute. Fold in cranberry mixture and 1/2 cup toasted pecan pieces.

Optionally garnish with additional fresh parsley or thyme before serving. Enjoy warm or cold. For make-ahead, store in an airtight container in the fridge for up to three days.