Rinse the farro under cold water until the water runs clear. In a pot, combine farro with water and bring to a boil. Reduce heat, cover, and let simmer for 25-30 minutes until tender. Drain and let cool.

In a small bowl, whisk together olive oil, apple cider vinegar, mustard, lemon juice, honey, garlic powder, and salt and pepper. Adjust seasoning to taste.

Chop apples, dice celery, crumble feta, and roughly chop almonds and parsley. Combine these ingredients in a large bowl.

Add cooled farro, dried cranberries, and mix all ingredients together gently.

Drizzle the dressing over the salad and toss gently to coat.

Let the salad rest for 15-30 minutes before serving to meld flavors.

Just before serving, fold in arugula.