Peel the jicama and cut into 3 x 1/4-inch strips to yield 6 cups.

Obtain 6 cups of lightly packed baby spinach.

Section 2 oranges to yield 1 cup of orange sections.

Cut the red bell pepper into strips to yield 1 cup.

Thinly slice the red onion to yield 1/2 cup.

Toast 2 tablespoons of sesame seeds.

Combine jicama strips, baby spinach, orange sections, red bell pepper strips, and sliced red onion in a large bowl.

Drizzle with Ginger-Sesame Vinaigrette (recipe not provided).

Toss well to coat all ingredients with the vinaigrette.

Sprinkle the toasted sesame seeds over the salad before serving.