Cook the farro by combining it with chicken broth, bringing to a boil, adding butter and thyme, then simmering for 20 minutes.

Prepare the cranberry mixture by boiling cranberry juice and fresh cranberries, then mixing in maple syrup, dijon mustard, vinegar, and seasoning.

Combine salad ingredients in a bowl, gently folding in chopped apple, celery, and parsley with the cooled farro.

Fold in the cranberry mixture into the farro salad until well combined.

Add toasted pecans and give a final toss; garnish with parsley or thyme if desired.

Serve immediately or chill for 30 minutes before serving for enhanced flavors.