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Thinly shred the sprouts using a mandoline or a sharp knife.
Roast the walnuts in a 180°C oven for 5 minutes until golden, then roughly chop them.
In a bowl, mix together the sprouts, kale, red onion, walnuts, and dried mango. You can refrigerate this mixture until you're ready to serve.
In a bowl, whisk together the mango chutney, lemon juice, olive oil, and salt.
When ready to serve, toss the salad with the dressing and massage it well. Finish by topping with pomegranate seeds.