Cook the orzo in a large pot of salted boiling water until al dente, about 7-10 minutes. Drain and rinse with cold water.

Preheat your oven to 400°F (200°C) for roasting the vegetables.

On a sheet pan, arrange butternut squash, red onion, and Brussels sprouts. Drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes, flipping halfway.

In a small bowl, whisk balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water until emulsified. Adjust seasoning with salt.

In a large bowl, combine cooked orzo, roasted vegetables, and dressing. Toss gently to coat.

Let the salad cool to room temperature, then sprinkle with goat cheese before serving.