Serves 4

3 pounds rutabaga, peeled and cut into bite-sized chunks
2 tablespoon coconut oil, warmed to melt
1 1/4 teaspoon coarse kosher salt, divided
2 cups sugar snap peas, cut in half on the bias
2 tablespoons brown sugar or coconut sugar
2 tablespoons red wine vinegar
2 tablespoons avocado oil, or organic canola oil
Freshly ground pepper to taste
4 scallions, finely sliced