Cook the pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water until cool.

While the pasta cooks, toast the pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let cool, then roughly chop.

Whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and a few grinds of pepper until smooth and emulsified.

In a large bowl, combine the cooled pasta, cranberries, toasted pecans, spinach, red onion, and feta. Pour the dressing over the top.

Gently toss until everything is evenly coated. Serve immediately or chill for 20 to 30 minutes. Top with a few extra cranberries and pecans for a festive finish.