Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.

In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

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

In a large bowl, combine the cooked orzo, roasted butternut squash, chopped kale, dried cranberries, feta cheese, and walnuts. Drizzle with the dressing and toss to combine.

Serve the salad warm or at room temperature, garnished with additional feta and walnuts if desired.