Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender.

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.

In a mixing bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large bowl, combine the cooked pasta, roasted butternut squash, spinach, cranberries, feta cheese, and walnuts. Drizzle with the dressing and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!