Begin by zesting and peeling the navel oranges, ruby grapefruit, and blood oranges. Slice each fruit into rounds, showcasing their vibrant colors. Set aside.

In a large mixing bowl, add a generous handful of arugula or mixed baby greens. Layer the sliced citrus fruits on top, followed by diced avocado and a sprinkle of pomegranate seeds.

In a small bowl, whisk together pomegranate juice, red wine vinegar, Dijon mustard, honey, and extra-virgin olive oil until emulsified. Add sea salt and black pepper to taste.

Drizzle the vinaigrette evenly over the salad and gently toss the ingredients together, ensuring even coating of the dressing.

Top the salad with toasted pistachios and sprinkle crumbled feta cheese if desired. Serve immediately.