Cook the orzo according to the instructions on the package. Once cooked, drain if necessary and set aside to let it cool slightly.

Preheat your oven to 400°F (200°C). Arrange the diced butternut squash, sliced red onion, and shaved Brussels sprouts on a sheet pan in an even layer.

Spray the vegetables lightly with avocado oil spray and sprinkle with 1/2 teaspoon salt.

Roast in the oven for 20-25 minutes, flipping halfway through for even cooking. The vegetables should be tender and slightly caramelized.

In a small bowl or jar, combine the balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder, and 1 tablespoon of water.

Whisk or shake until the mixture is smooth and emulsified. Season with extra sea salt to taste.

In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Toss gently until the dressing coats all the ingredients.

Allow the mixture to cool a bit before adding goat cheese.

Once the salad has cooled to room temperature, sprinkle the crumbled goat cheese on top. Serve and enjoy!