Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of your favorite pasta and cook for 8-10 minutes until al dente, ensuring it has a slight bite to it. Once cooked, drain and rinse under cold water.

Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

In a mixing bowl, toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet.

Roast the veggies for 20-25 minutes until tender and golden brown.

Combine the cooked pasta with the roasted vegetables, cranberries, pecans, and feta in a large mixing bowl.

Drizzle balsamic vinegar over the salad and gently toss until combined.

Serve either chilled or at room temperature, refrigerate for an hour to enhance the flavor before serving.