Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes until al dente, drain, and cool under cold water.

Preheat your oven to 400°F (200°C) and prepare a lined baking sheet.

Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper in a mixing bowl.

Spread vegetables on the prepared baking sheet and roast for 20-25 minutes, tossing midway through.

In a large salad bowl, combine the cooled pasta, roasted vegetables, cranberries, and pecans. Crumble feta in, if using.

Drizzle balsamic vinegar over the salad and toss gently to coat.

Cover the salad and refrigerate for at least 2 hours before serving.