Boil water in a large pot over high heat, add the orzo pasta, and cook according to package instructions for about 8-10 minutes until al dente. Drain and rinse under cold water. Set aside.

Preheat the oven to 400°F (200°C). Toss cubed butternut squash, halved Brussels sprouts, and sliced red onion with olive oil and a pinch of salt. Spread in a single layer on a baking sheet and roast for 20-25 minutes until caramelized.

In a medium bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and a splash of water until emulsified. Adjust salt to taste.

In a large mixing bowl, combine the cooked orzo, roasted vegetables, and dried cranberries, then pour the vinaigrette over and toss gently.

Allow the salad to cool slightly, then top with crumbled goat cheese and toasted pumpkin seeds.