Cook the orzo pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool.

Preheat the oven to 400°F (200°C). On a sheet pan, spread out the butternut squash, red onion, and Brussels sprouts. Drizzle with avocado oil and salt, then roast for 20-25 minutes until tender.

In a bowl, combine balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water. Whisk together until emulsified, seasoning with salt and pepper.

In a large bowl, combine the cooled orzo, roasted vegetables, and maple vinaigrette. Toss gently to coat.

Allow the salad to cool to room temperature. Top with crumbled goat cheese before serving.