Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, about 8-10 minutes.

In the last 3 minutes of cooking, add the diced butternut squash and halved brussels sprouts to the pot.

Drain the pasta and vegetables in a colander and rinse under cold water to stop the cooking process.

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

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

Pour the dressing over the salad and toss to combine.

Top with chopped walnuts, crumbled feta cheese, and dried cranberries before serving.