Roast the vegetables:
Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and fork-tender.
Cook the pasta:
While the veggies roast, cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Toast the nuts (if needed):
In a dry skillet over medium heat, toast the pecans or walnuts for 2–3 minutes, stirring often, until fragrant. Let cool, then chop.
Prepare the dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Assemble the salad:
In a large mixing bowl, combine the cooked pasta, roasted vegetables, diced apple, cranberries, cheese, and nuts. Drizzle with the dressing and toss gently to coat all ingredients evenly.
Serve:
Enjoy slightly warm or chilled. Garnish with extra cheese or herbs if desired.
