Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package instructions, usually around 8–10 minutes, until al dente. Drain the orzo in a colander and allow it to cool slightly.

Preheat your oven to 400°F (200°C). On a large sheet pan, spread out the diced butternut squash, sliced red onion, and shaved Brussels sprouts. Lightly spray with olive oil and sprinkle with salt. Roast for 20-25 minutes, stirring halfway through.

While the vegetables are roasting, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and a splash of water in a small bowl. Stir until emulsified and smooth.

In a large mixing bowl, gently combine the cooled orzo with the roasted vegetables and pour the prepared dressing over the top. Toss everything together gently.

Once the salad has cooled to room temperature, crumble the goat cheese over the top or fold it in gently.

Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.