Begin by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions for 8 to 10 minutes until it reaches al dente texture. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and prevent stickiness.

Preheat your oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.

In a large mixing bowl, combine the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese. Drizzle balsamic vinegar over the mixture and gently toss until well combined.

Let the salad rest for a few minutes before serving. It can be served immediately or refrigerated for a couple of hours to enhance the flavors.