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Cook bacon until crispy, then chop and set aside
Toss butternut squash cubes with 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and fresh thyme
Roast squash until tender and caramelized
Cook orzo pasta according to package directions, then drain and set aside
Whisk together apple cider vinegar, maple syrup, whole grain mustard, garlic powder, and remaining salt and pepper
Slowly whisk in ¼ cup olive oil to create the maple dressing
Combine cooked orzo, roasted squash, Brussels sprouts, toasted walnuts, dried cranberries, and crispy bacon in a large bowl
Pour maple dressing over the salad and toss to combine
Top with crumbled feta cheese if desired and serve