Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of your preferred pasta and cook until al dente, typically around 8 to 10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to halt the cooking process.

Preheat your oven to 400°F (200°C). Toss 1 cup of diced butternut squash and 1 cup of halved Brussels sprouts in a bowl with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, stirring halfway through until tender.

In a large mixing bowl, combine the cooked pasta, roasted butternut squash, and Brussels sprouts, along with ½ cup of cranberries, ½ cup of chopped pecans, and ¼ cup of crumbled feta cheese.

Drizzle balsamic vinegar over the salad in the bowl, gently tossing everything together until well mixed and coated.

Enjoy this salad immediately at room temperature or chill it in the refrigerator for at least 30 minutes before serving.