Citrus Salad with Honey Dressing

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1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon honey

Kosher salt and freshly ground black pepper

2 medium oranges, peeled and sliced into 1/2-inch-thick rounds (see Cook's Note)

3 medium blood oranges, peeled and sliced into 1/2-inch-thick rounds (see Cook's Note)

2 medium pink grapefruits, peeled and sliced into 1/2-inch-thick rounds (see Cook's Note)

1/2 small red onion, thinly sliced into rings

2 cups lightly packed arugula

1/2 cup pomegranate seeds