Preheat your oven to 400°F (200°C).

Peel and chop butternut squash into bite-sized cubes and trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.

Boil a pot of salted water, add pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Combine the roasted vegetables and cooled pasta in a large mixing bowl. Add fresh spinach or arugula and toss gently.

Drizzle balsamic vinaigrette over the salad and toss to combine, coating all ingredients lightly.

Sprinkle dried cranberries and optional nuts over the top before serving.

Serve as a main dish or side and enjoy the vibrant flavors!