For the Salad:

• 1 cup dry orzo
• 1 medium-large sweet potato, peeled and cut into 1/2-inch pieces (about 2 cups)
• 3/4 pound Brussels sprouts, trimmed and quartered (about 3 cups)
• 1 medium red onion, roughly chopped
• Drizzle of olive oil, plus more for dressing
• Salt to taste
• 15 ounces canned chickpeas, drained and rinsed
• 2/3 cup walnuts
• 1/3 cup chopped fresh parsley
• 1/3 cup dried cranberries

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 small garlic clove
• 1/4 teaspoon salt, or to taste
• Freshly ground black pepper, to taste