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

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

Roast the vegetables for 25-30 minutes, stirring halfway through until tender and golden brown.

Cook the pasta in a pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.

In a large salad bowl, combine the roasted vegetables, chilled pasta, dried cranberries, and walnuts. Mix gently.

Drizzle balsamic vinaigrette over the salad, tossing gently to coat. Adjust salt and pepper as needed.

Serve chilled or at room temperature and enjoy!