To make the dressing, place all dressing ingredients in a screw-top jar and shake until combined. Set aside.
Heat oven to 400 degrees and arrange the squash on a rimmed baking sheet lined with parchment paper. Toss to coat with oil and sprinkle with salt and pepper. Roast until tender and caramelized, about 20-30 minutes.
Arrange the romaine on a large platter or bowl and toss with enough dressing to lightly coat. Arrange the beets, figs, cheese or avocado on top of the greens and drizzle with more dressing. Top with quinoa brittle or serve on the side.
For the Quinoa brittle: Preheat the oven to 325 degrees. Line a small baking sheet with unbleached parchment paper. In a medium bowl, combine all ingredients except syrup and oil.
In a small mixing bowl, whisk together the brown rice syrup and coconut oil until well combined. Pour over the quinoa mixture and stir to combine.
Pour mixture onto baking sheet and spread into one even ¼-inch layer using a dampened spatula if necessary. Bake for 20 minutes or until golden. Allow to cool, break into pieces.
Notes
*I melt the coconut oil and the brown rice syrup together in a butter warmer. You can prep all the components of this salad a day in advance and refrigerate them separately. Bring them to room temp the next day and assemble before serving. The quinoa brittle can be made 5 days in advance and stored in an airtight container at room temp.
Recipe by Pamela Salzman at https://pamelasalzman.com/fall-salad-fig-balsamic-vinaigrette-quinoa-brittle-recipe/