Place the chopped pecans or almonds in a small nonstick skillet over medium heat.
Cook for 3 to 5 minutes, stirring frequently, until the nuts become lightly golden and aromatic.
Remove the skillet from the heat and allow the toasted nuts to cool completely.
Add the bow-tie pasta and cook according to the package instructions until it reaches an al dente texture.
Drain the pasta, rinse it thoroughly under cold running water, and set it aside to cool.
Combine the poppy seed dressing, mayonnaise, and apple cider vinegar in a small bowl.
For a slightly sweeter finish, add the optional granulated sugar.
Whisk the mixture until the dressing is smooth and evenly blended.
Transfer the cooled pasta to a large mixing bowl.
Add the chopped turkey, diced celery, dried cranberries, sliced green onions, and cooled toasted nuts.
Pour the prepared dressing over the ingredients.
Gently toss until the pasta and remaining components are evenly covered with the dressing.
Cover the bowl and refrigerate the salad for at least 1 hour before serving.