Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 oz of pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water.

Preheat your oven to 400°F (200°C). Combine 1 cup of diced butternut squash and 1 cup of halved Brussels sprouts in a mixing bowl. Drizzle with 2 tbsp of olive oil and season with salt and pepper. Toss to coat.

Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.

In a large bowl, combine the cooked pasta with the roasted vegetables, 1/2 cup of dried cranberries, 1/2 cup of chopped pecans, and 1/4 cup of crumbled feta cheese. Fold gently to mix well.

Drizzle balsamic vinegar over the salad to taste, starting with 1 tbsp and tossing to incorporate. Adjust to your liking.

For best flavor, chill the salad in the refrigerator for a couple of hours before serving. Serve chilled or at room temperature.