Begin by heating a non-stick pan over medium heat. Add chopped pecans or almonds, toasting them for about 3-5 minutes until fragrant and lightly browned. Remove from heat and allow them to cool.

In a large pot, bring salted water to a rolling boil. Add bow-tie pasta and cook according to package instructions (8-10 minutes). Drain the pasta in a colander and rinse under cold water.

In a mixing bowl, combine poppy seed dressing, mayonnaise, apple cider vinegar, and a pinch of sugar. Whisk until smooth and creamy, about 1-2 minutes.

In a large mixing bowl, add the cooled pasta, cooked turkey, diced celery, dried cranberries, sliced green onions, and cooled toasted nuts. Pour the dressing over the mixture and gently toss until well coated.

Cover the bowl and refrigerate for at least one hour to allow flavors to meld. If preparing in advance, refrigerate for up to a day without the nuts.