In a small pan, toast the nuts over medium heat for 3–5 minutes until fragrant and lightly golden.

Bring a large pot of salted water to a boil, add the bow-tie pasta, and cook for 8–10 minutes until al dente. Drain and rinse with cold water.

In a mixing bowl, whisk together the poppy seed dressing, mayonnaise, and apple cider vinegar until smooth. Adjust sweetness if needed.

In a large mixing bowl, combine the cooled pasta, cooked turkey, chopped celery, dried cranberries, green onions, and toasted nuts. Gently mix together.

Drizzle the dressing over the salad mixture and toss gently until coated.

Cover the salad and refrigerate for at least 1 hour before serving.