Begin by bringing a large pot of salted water to a boil. Once boiling, add the orzo pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain the orzo and rinse it gently under cold water to stop the cooking process. Allow it to cool while you prepare the other ingredients.

Preheat your oven to 400°F (200°C). Gather a large sheet pan and line it with parchment paper for easy cleanup.

In a mixing bowl, toss cubed butternut squash, sliced red onion, and halved Brussels sprouts with olive oil and salt until evenly coated. Spread the mixture onto the prepared sheet pan in an even layer. Roast in the preheated oven for about 20-25 minutes, flipping halfway through.

While your vegetables are roasting, whisk together balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder, and a splash of water until emulsified. Taste the dressing and adjust the salt as desired.

Once the roasted vegetables have cooled slightly, combine the cooked orzo with the roasted veggies and pour the maple vinaigrette over the top. Gently toss everything together until well mixed.

Finally, crumble the goat cheese over the salad, ensuring it spreads evenly for creamy bites. Serve chilled or at room temperature.