Begin by toasting the chopped pecans or almonds in a non-stick pan over medium heat for 3-5 minutes until golden brown.

In a large pot, bring salted water to a rolling boil. Add the bow-tie pasta and cook for 8-10 minutes until al dente.

While the pasta cools, whisk together the poppy seed dressing, mayonnaise, apple cider vinegar, and sugar in a small mixing bowl.

In a large mixing bowl, combine the cooled pasta, chopped turkey, diced celery, dried cranberries, sliced green onions, and your toasted nuts. Gently toss.

Pour the prepared dressing over the salad mixture and toss everything together until well-coated.

Cover the salad and refrigerate for at least one hour before serving cold.