Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water to cool.

Preheat the oven to 425°F (220°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil, garlic powder, and salt. Roast for 25-30 minutes until golden brown.

In a bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, and olive oil until emulsified. Season with salt and pepper.

In a large bowl, combine cooled pasta, roasted vegetables, diced apples, dried cranberries, feta cheese, and pecans. Gently fold to mix.

Refrigerate the salad for at least 30 minutes to meld flavors. Serve chilled, at room temperature, or lightly warmed.