Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the orzo and rinse it under cold water to stop the cooking process. Set aside to cool completely.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the diced butternut squash, sliced red onion, and shaved Brussels sprouts in an even layer on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

While the vegetables are roasting, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and a pinch of salt in a medium mixing bowl. Set the dressing aside to allow the flavors to meld.

In a large mixing bowl, combine the cooled orzo with the roasted vegetables. Add the dried cranberries, pumpkin seeds, and pour the maple vinaigrette over the salad. Toss gently until well coated.

Allow the salad to cool at room temperature for a few minutes. Just before serving, sprinkle crumbled goat cheese on top. Serve warm or chilled.