Cook orzo al dente
Shred brussels sprouts
Slice red onion into ⅓ cup portions
Thinly slice green apple into ⅓ cup portions
Toast pecans
Combine cooked orzo, shredded brussels sprouts, red onion, green apple, dried cranberries, toasted pecans, and crumbled feta in a large bowl
Whisk together extra virgin olive oil, maple syrup, lemon juice, lemon zest, apple cider vinegar, dijon mustard, and grated garlic
Season vinaigrette with salt and pepper to taste
Pour vinaigrette over salad and toss to combine
Serve warm or prepare for meal prepping
