Preheat your oven to 400°F (200°C). This temperature will help caramelize the butternut squash, enhancing its natural sweetness.

In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.

While the pasta cooks, toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Spread it out in an even layer.

Roast the squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process. Set aside.

In a mixing bowl, combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.

Whisk vigorously until the dressing is well combined and emulsified. This will ensure a smooth consistency that coats the salad evenly.

In a large mixing bowl, combine the cooked pasta, roasted butternut squash, diced apple, baby spinach, feta cheese, and walnuts.

Drizzle the maple vinaigrette over the salad and toss gently to combine all ingredients. Be careful not to break the pasta or feta.

Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

Serve immediately or refrigerate for up to 2 hours before serving. The flavors will meld beautifully if allowed to sit.