Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente.

In the last 3 minutes of cooking, add the butternut squash and brussels sprouts to the pot. Drain the pasta and vegetables in a colander and rinse with cold water to cool.

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

In a large mixing bowl, combine the cooled pasta and vegetables, diced red bell pepper, and baby spinach.

Pour the dressing over the salad and toss to coat evenly.

Top the salad with crumbled feta cheese, chopped walnuts, and dried cranberries. Serve immediately or refrigerate for up to 2 hours before serving.