Farro: Add the uncooked farro and broth to a small pot and bring to a boil. Once boiling, stir in the butter and ground sage.
Turn the heat down to low (or simmer), cover with a lid, and let cook for 25-35 minutes, or until the liquid has been absorbed.
Meanwhile, in another medium pot, combine the cranberries, maple syrup, and orange juice. Bring to a boil, and then cook until cranberries have burst and mixture starts to thicken, about 6-8 minutes.
As the cranberry mixture cooks and the berries begin to soften, use a wooden spoon to poke the berries and break them into small chunks. Keep in mind that you don't want to completely break them apart - you still want some small chunks.
Once cranberry mixture has thickened and as is done cooking, remove from the heat and allow it to cool for 2-3 minutes. After that, stir in the Dijon mustard, apple cider vinegar, cinnamon, salt, and pepper.
Next, chop up the apples, celery, parsley, and walnuts, and toss them together in a large mixing bowl.
After the farro is done cooking, use a fork to fluff it up a little bit, and allow it to cool for a few minutes.
Combine the slightly-cooled farro with the cranberry mixture and the chopped apple mixture, and toss everything together.
Serve warm or cooled.
