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

Preheat the oven to 400°F. Spread the diced butternut squash and halved Brussels sprouts on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender.

In a large bowl, combine the cooled rotini pasta, roasted butternut squash, Brussels sprouts, chopped kale, dried cranberries, crumbled feta cheese, and chopped walnuts. Toss gently to mix.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste. Pour the dressing over the salad and toss to coat evenly.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.