To make the balsamic reduction:

1. In a small pot, combine the balsamic vinegar and honey on medium heat and bring to a boil. Boil, stirring frequently, until it reduces by about half and coats the back of a spoon, about 6 minutes**. Pour into a bowl and let stand on the counter to thicken, stirring occasionally (or place in the refrigerator to thicken if you’re making the rest of the dish right away.)

To make the skillet:

1. Place the cauliflower into a food processor and process until broken down and “rice-like.” Set aside.
2. Heat 1 tablespoon of the oil in a large skillet on medium/high heat. Add in the turkey and cook until golden brown, draining off the excess fat.
3. Once cooked, add in the remaining oil, along with the rice cauliflower and asparagus. Cook until the cauliflower rice begins to turn golden and the asparagus is tender, about 5-6 minutes, stirring frequently.
4. Stir in the strawberries and spinach and arugula mix, stirring until the mix begins to wilt.
5. Stir in the fresh basil and season to taste with salt.
6. Divide between 4 plates, and drizzle with the balsamic reduction.
7. DEVOUR.