Heat the olive oil in a medium skillet and sauté over medium heat, stirring often, until beginning to get golden brown.
Add ½ cup of the barbecue sauce and sauté, covered (otherwise it might splatter) until the sauce is reduced and starting to brown here and there to coat the tempeh, about 8 minutes. Stir in the remaining sauce and continue to cook for another minute or two. Remove from the heat.
In a serving bowl avocado, romaine, baby spinach, tomatoes, and carrots.
Dress the salad with vegan ranch or other dressing as desired. Pass around the BBQ tempeh croutons to top individual portions of the salad.