Fill a large bowl with ice water. Set aside.

In a shallow saucepan filled with 1- 2 inches of water, place a metal colander or steaming basket over the hot water. Add the broccoli to the streaming basket. Steam broccoli florets for 3-4 minutes. Plunge the broccoli into the ice bath. This will halt the cooking process and retain the bright green color. Drain immediately and pat dry. Set aside. Make certain the broccoli is VERY dry before adding the dressing.

In a small saucepan, melt the butter on low heat. Add in the brown sugar. Stir mixture vigorously until bubbly and frothy. Gently stir in walnuts. Stir constantly to coat the walnuts with the Brown sugar and butter mixture. Toast the walnuts for 1-2 minutes until completely coated. Pour walnut mixture onto a sheet of wax or parchment paper to cool- about 10 minutes. Once cool, store in an airtight container up to 1 day. To reheat, just toss in a dry pan for 30 seconds. DO NOT MICROWAVE.

In a small bowl whisk until well combined the yogurt, lemon zest, lemon juice, honey, salt and pepper. Check for seasonings and adjust if needed. Set aside in the fridge to chill.

Drain the radishes that have been crisping in the ice water. Pat dry with a paper towel.

In a large serving bowl add in the steamed broccoli, radishes, sliced dates, cherries, and blueberries. Gently toss in the dressing, adding half at a time.

If needed, add in the rest of the dressing or save it for a dipping sauce for other steamed vegetables or as a topping for fruit.

Gently fold in the walnuts just before serving.

This salad keeps in the fridge covered for up to 3 days.