Begin by bringing a large pot of salted water to a rolling boil. Add your pasta and cook for 8 to 10 minutes, or until al dente, stirring occasionally. Once cooked, drain the pasta and rinse it under cold water to cool and remove excess starch.

Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until well coated. Spread the vegetables out on a baking sheet in a single layer. Roast for 20 to 25 minutes, turning halfway through.

In a large mixing bowl, combine the cooked pasta with the roasted butternut squash and Brussels sprouts. Add the cranberries, pecans, and feta cheese. Gently toss all the ingredients together.

Drizzle balsamic vinegar over the assembled salad and toss lightly to coat everything evenly. Adjust the seasoning with added salt and pepper if needed.

The salad can be enjoyed immediately or chilled in the refrigerator for at least 30 minutes. Allow it to sit at room temperature for 15 to 20 minutes before serving.