Toast your chopped pecans or almonds over medium heat for about 3-5 minutes in a non-stick pan until fragrant and golden. Let cool.

Bring a pot of salted water to a boil, add the bow-tie pasta, and cook until al dente, around 7-9 minutes. Drain and rinse under cold water.

In a small bowl, combine the poppy seed dressing, mayonnaise, apple cider vinegar, and optional sugar. Whisk until smooth.

In a large mixing bowl, toss together the cooled pasta, chopped turkey, diced celery, dried cranberries, sliced green onions, and toasted nuts. Drizzle the dressing and mix until well-coated.

Allow the salad to chill in the refrigerator for at least one hour before serving.