Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 12 oz of your preferred pasta and cook according to package instructions until al dente, usually around 8-10 minutes. When cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside to cool.

Preheat your oven to 400°F (200°C). While the oven heats up, prepare your vegetables by dicing 1 cup of butternut squash and halving 1 cup of Brussels sprouts. In a mixing bowl, toss the squash and sprouts with olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, 1/2 cup of dried cranberries, and 1/2 cup of chopped pecans. Crumble in 1/4 cup of feta cheese for added creaminess. Drizzle the mixture with 2 tablespoons of balsamic vinegar, then gently toss everything together until evenly mixed.

Let the salad sit for at least 30 minutes before serving, allowing the flavors to meld beautifully. This dish can be enjoyed chilled or at room temperature.