Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain pasta in a colander and rinse under cold water.

Preheat your oven to 400°F (200°C). Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes.

In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, dried cranberries, chopped pecans, and crumbled feta cheese. Toss gently to combine.

Drizzle the balsamic vinegar over the salad mixture. Fold the dressing into the salad for even distribution.

Cover and refrigerate for 1-2 hours for best flavor. Serve chilled or let it come to room temperature.