In a medium sauce pan, bring 6 cups of water to a boil. Add salt, olive oil and orzo. Cook according to the directions on the package
Remove from heat and drain water. Allow to cool.
In a small skillet over medium heat, toast almond slivers until golden brown. Cook about 3-4 minutes, stirring often so almonds do not burn. Immediately remove from heat and place on a paper towel to cool.
While pasta is cooling, mix dressing ingredients in a 16-ounce jar and shake until well combined.
Layer pasta, Brussels sprouts, cherries and almonds in a large bowl. Crumble goat cheese on top and toss with salad dressing. Place in the refrigerator for 1-2 hours before serving.