Preheat your oven to 400°F (200°C). Peel and chop the butternut squash into cubes and halve the Brussels sprouts. Toss with olive oil, salt, and pepper.

Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized.

While the vegetables roast, boil salted water in a large pot. Add the short pasta and cook according to package instructions, usually 8-10 minutes. Drain and keep warm.

In a large mixing bowl, combine the cooked pasta, roasted vegetables, dried cranberries, and spinach or mixed greens. If using feta, crumble it on top.

Drizzle with balsamic vinaigrette and toss gently to coat. Adjust seasoning with salt or pepper if needed.

Serve warm or chilled in a serving dish, garnishing with extra vinaigrette or herbs if desired.