Preheat the oven to 425ºF.

Cook the orzo according to the directions on the packet until al dente.

Place the sweet potato, Brussels sprouts, and red onion in a large bowl. Toss with a generous drizzle of olive oil and salt to taste.

Transfer the mixture to a large nonstick rimmed baking sheet. Roast for about 20 minutes, or until the sweet potato is fork tender, tossing the veggies after 10 minutes for even cooking.

Place the chickpeas and walnuts in two separate medium bowls. Drizzle with olive oil and sprinkle with salt.

Transfer them to a small rimmed baking sheet, placing the chickpeas on one side and walnuts on the other. Roast with the vegetables on a lower rack.

Remove the walnuts after about 5 minutes or when they are golden and fragrant. Continue roasting the chickpeas until the vegetables are ready.

In a small jar, add olive oil, red wine vinegar, maple syrup, basil, oregano, and crushed red pepper. Grate in the garlic using a microplane or fine grater. Add salt and pepper. Cover the jar and shake until combined. Set aside.

In a large bowl, combine the cooked orzo, roasted sweet potato, Brussels sprouts, red onion, chickpeas, and walnuts. Add the dressing, parsley, and cranberries. Mix everything well and season with salt and pepper.

Enjoy warm or refrigerate for later and savor it as a chilled salad.