In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
Just before serving, pour dressing over salad; toss gently to mix.