Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and golden.
In a large bowl, combine the roasted squash with cranberries, pumpkin seeds, and baby spinach.
Drizzle with balsamic vinegar and toss to coat.
Sprinkle with crumbled feta cheese just before serving.
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